Thursday, May 9th, 2013
To Begin 10.
Lentil and Chickpea Hummus(s), toasts and chips
Trout and Bacon Fritters, egg salad, Steelhead mousse, peas from the freezer
Pork Carnitas Tacos, slaw, almond romesco, pickled jalapeno and cilantro
Portobello Confit, kale, arancini, roasted onions, “steak” vinaigrette, Spanish blue cheese
Pan Roasted Overmeade Gardens Asparagus, baked Rawson Brook chevre, arugula, sorrel
Foie Gras Pierogies, cabbage jam, melted onions, duck sausage, apricot “ketchup”, black pepper
Rubiner’s Cheese Selection, Blue Log, Carmody Reserve, Tomme du Haut-Richeliu, seasonal accompaniments
Penne, roasted tomato, High Lawn ricotta, Parmesan
Semolina gnocchi, braised chicken, green olives, bitter greens and sunflower seed pesto
Linguini, spicy bone marrow, tomato and clam “sauce”, Jonah crab, black pepper crumbs
Idaho Trout, asparagus, herbs, wilted lettuces, whipped feta, black olive crushed potatoes
Misty Knoll Chicken Breast, “tortilla y mole”, pinto beans, cabbage salad, lime
NEFF Strip Loin, grits, Swiss chard, radish, black truffle, roasted garlic (30.)
Veggie Burger “Sandwich”, ciabatta, kinda fries, chevre, aioli, “fixins”, with or without sap cured ham (15.)
Vegetables (ish) 8.
Woven Root’s Lettuces, vinaigrette
Pete and Jenn’s Bok Choy, “PEA”nut butter, maple, scallion and sesame
Matty’s Asparagus Fricassee, lemon, Parmesan, slow poached egg
BMB sourdough toasts (3.) Four course menu tasting (50. Pp)
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions or alterations.